food-and-wine-pairing-a-sensory-experience-robert-harrington

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Table 13.2 Dried Grape Wine Examples Country Regions Wine & Type Primary Grape(s) Characteristics Italy Veneto Amarone Red table wine Italy Veneto Recioto di Soave Dessert wine (sparkling and fortified versions are available) Italy Sicily and Piedmont Italy Tuscany, Umbria, Veneto and Friuli-Venezia- Giulia Moscato di Pantelleria Passito and Moscato Passito White dessert wine (available sparkling) Dessert Wine Categories 293 Corvina, Rondinella, Molinara Big, full-bodied with high alcohol (15–16 percent), oak aged. Port-like body with bitter chocolate, dried fig, mocha, and earthy flavors. Garganega, Trebiano Rich and syrupy. Moscato (Muscat) Honeyed with grapey fruit flavors balanced by clean acidity and fragrant floral aromas. Vin Santo Tuscany: Trebbiano Toscano, Malvasia, and Canaiolo are most common, followed by Sangiovese, Cabernet Sauvignon, Cabernet Franc, and Merlot. Veneto: Garganega and Gambellara Generally sweet but some are off-dry or dry. Viscous texture, high alcohol, smooth, and intensely flavored. France Côtes du Jura Vin de Paille Jura: Chardonnay and Savagnin Honeyed flavors, sweet, medium-bodied, dried exotic fruits, and balanced acidity. Austria Burgenland Strohwein Grüner Veltliner, Muller Thurgau, Blaufränkisch Greece Santorini Visanto Dessert wine Greece Samos Samos Nectar Dessert wine Full-bodied, sweet and good acidity. Typical examples using Grüner Veltliner, Muller Thurgau grapes have flavors of nectarines, apricots, and sweet spices. Blaufränkisch (Lemberger) is a red grape and provides a cleansing, slightly astringent finish. White and red Mandilaria This can be aged for up to 20 years before being released and have characteristics similar to a Tawny Port. Or it can be aged 3–4 years and have rich and complex character. Muscat Sweet with balanced acidity and alcohol. Complex with interesting flavors. tugal have a long tradition of producing fortified wines. Adding wine spirits make fortified wines microbiologically stable, preserving them for transport, and also protecting them from exposure to air. Fortified wines have distinct styles, including Port, Sherry, Madeira, and Marsala. More recently, many New World locations have been making wines modeled after these Old World wines. Australia, South Africa, California, Washington, Oregon, and Florida are known for their versions of these classic fortified wines. Port originally comes from Portugal and is named for the city of Oporto there. Within the Port category, there are three major styles: Ruby, Tawny, and Vintage. Ruby and Tawny are ready to drink when they are released. Vintage Port is intended to be aged in the bottle for twenty or more years before drinking. Ruby Port is bright red in color, fruity, and young, with a rich, sweet taste. Tawny Port is brick red to brown in color and is less fruity with more oakiness. It comes in several varieties and ages with rich, sweet, and full-bodied tastes
294 Chapter 13 The Grand Finale: Dessert and Dessert Wines and textures. Vintage Port has been aged in neutral oak barrels for two to four years prior to bottling and is deep red and fruity when released. Vintage Port is a classic after-dinner drink that is intended to be savored. Port is also made using white grapes, in which case it is known as White Port. White Port ranges from dry through off-dry to sweet and is usually served chilled as an aperitif or after dinner (if it is the sweet style). Sherry is traditionally produced in Spain and has the defining characteristic of being deliberately oxidized. There are two basic types: Fino and Oloroso. Yeast is used in the production of Fino Sherry and gives it a distinct bouquet. Manzanilla and Amontillado Sherries are variations of the Fino type. Manzanillas are dry, pale yellow in color, and crisp and apple-like. They are frequently enjoyed with seafood and are great to use as an ingredient in the preparation of seafood dishes. Amontillados are aged longer than other Finos and have a darker color, supply more toasted flavor, and are less pungent. They are light brown in color and range from dry to medium-sweet. Oloroso Sherry is oxidized without yeast. It is generally sweet, dark brown, elegant, and complex. Currently, Spanish Olorosos provide some of the great fine wine bargains. They are intended to be sipped after dinner with toasted nuts and salty cheeses. A sweet Sherry that falls within the Oloroso group is Pedro Ximénez (PX) Sherry. This dessert Sherry is made from the Pedro Ximénez grape, and it is often sweet, dark, and dense. The grape can also be used to slightly sweeten dry Sherries; it is served dry as an aperitif as well. A substantial amount of Sherry is produced in California. Most of these Sherries fall somewhere between the flavor and color extremes of Spanish Fino and Oloroso Sherries. They range from light-colored and nutty to richer, darker, and toasted. California Sherries have three general sweetness levels: dry (1–2.5 percent residual sugar), medium (2.5–3.5 percent residual sugar), and cream (7.5–10 percent residual sugar). Inexpensive wines generically labeled as Sherry, Marsala, and Madeira have little resemblance to those produced using traditional techniques and are made using a baking process to mimic the natural oxidation effects. 9 Madeira is named after the island where it is made, which is located in the mid-Atlantic off the coast of Morocco. Similar to the development of Port and Sherry, Madeira owes much of its success to the primitive shipping conditions of the seventeenth century. Pipes (barrels) of Madeira were put in the hold of ships as ballast as they voyaged to all parts of the world. Early Madeira was exposed to constant rocking and extreme heat as the ships passed through the tropics, turning an otherwise light and acidic wine into a wine with softness, depth, and a pleasant burnt flavor. Marsala is the best-known fortified wine of Italy and is named for the town in Sicily that produces it. It is used similarly to Sherry and Madeira. Marsalas are graded according to their sweetness, color, and age. The driest Marsalas are called secco, medium-dry ones are called demisecco, and the sweetest are called dolce. It comes in three colors: oro (golden), ambra (amber), and rubino (ruby). And there are five types based on aging: fine (aged a minimum of one year), superiore (aged in wood two years), superiore riserva (aged in wood four years), vergine (aged in wood for five years), and vergine stravecchio (aged in wood for at least ten years). Some other important fortified wines include Vermouth, Orange Muscat, Muscat Hamburg, and Floc de Gascogne. Vermouth is a fortified wine that has been flavored with sugar, herbs, roots, flowers, and spices. It is best known as an ingredient in several cocktails, including Manhattans and martinis. There are two main types: dry vermouth and sweet vermouth. It can be served as an aperitif and is also used in sauces that accompany seafood. Orange Muscat and Muscat Hamburg (sometimes known as Black Muscat) are made from a mutant of the Muscat grape. Fortified Muscats are very special dessert wines. Orange Muscat has aromas of orange, orange blossom, and apricot. Muscat Hamburg has aromas reminiscent of roses with a lychee nut character to its flavor. These wines are sweet, rich, and concentrated, with crisp acidity. California and Australia are good producers of these two fortified wines. Floc de Gascogne is a popular fortified wine served in southern France as an aperitif. During a recent visit to Toulouse, I found Floc de Gascogne to be sweet,
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FOOD AND WINE PAIRING A SENSORY EXP
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FOOD AND WINE PAIRING A SENSORY EXP
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PREFACE xi ACKNOWLEDGMENTS xiii CON
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Summary 111 Exercises 112 CHAPTER 6
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CHAPTER 13: THE GRAND FINALE: DESSE
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xii Preface PEDAGOGICAL FEATURES TH
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PART A MASTERING THE ART AND SCIENC
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CHAPTER 1 THE WINE AND FOOD PYRAMID
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Aperitif/The Italian Wine and Food
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Aperitif/The Italian Wine and Food
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Food and Wine Pairing Mechanics: Ma
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OVERVIEW OF BOOK METHODS Wine and f
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Wine Sensory Pyramid The Wine Senso
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Classic Italian Wine and Food Examp
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The Pinot Bianco tames the asparagu
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20 Chapter 2 Taste Basics and the B
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CHAPTER 3 GASTRONOMIC IDENTITY: THE
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on prevailing components, textures,
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Aperitif/How Should Menus and Wine
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Wine: The Impact of Geography and C
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Table 3.1 Approximate Climate Zones
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Wine: The Impact of Geography and C
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Trial and Error, Innovations, and C
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number of reasons why these general
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tasting panel members would be Fren
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NOTES 1. B. Santich, ‘‘The Stud
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66 Chapter 4 Gastronomic Identity I
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PART B THE FOUNDATION: FOOD AND WIN
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at all. Dryness and sweetness for t
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CHAPTER 5 THE IMPACT OF SWEETNESS A
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THE IMPACT OF SWEETNESS LEVELS IN W
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Table 5.1 Wine Sweetness Level Desc
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with a fruit/sweet sauce, choose a
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Table 5.3 Acidity Level Description
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unoaked white is preferred when pai
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STEPS Exercise 5.1 113 1. Buy the w
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Evaluator’s Name: _______________
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STEPS Table 5.8 Wine and Food Sweet
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d. White Zinfandel Worst match 1.
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This exercise is designed to establ
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The basic rule for wine and food pa
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CHAPTER 6 SALT, BITTERNESS, AND BUB
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sauce, vegetarian spring rolls, gla
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not a dominant characteristic in wi
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Table 6.3 Sweetness Levels in Spark
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Figure 6.2 1 Wine— No Bubbles Win
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MATERIALS NEEDED Table 6.5 Material
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STEPS Saltiness Name:______________
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BITTERNESS Exercise 6.1 143 1. Prep
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PART C WINE AND FOOD TEXTURE CHARAC
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Main texture measures used in food
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150 Chapter 7 Wine Texture Characte
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166 OBJECTIVE Chapter 7 Wine Textur
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168 Chapter 8 Fattiness, Cooking Me
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PART D FLAVORS: ARCHITECTURAL ELEME
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CHAPTER 9 THE IMPACT OF SPICE CHAPT
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Aperitif/Bayou La Seine: An America
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Ingredients for Sauce 28 oz (800 g)
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How Spice Is Assessed: Identifying
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Food Item: ________________________
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Name____________________ Spice Food
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For this exercise, I suggest using
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In this exercise, which involves id
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Try a variety of wine styles (white
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208 Chapter 10 Flavor Intensity and
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The previous chapters have presente
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CHAPTER 11 MENU PLANNING: HORIZONTA
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The Food of the Pacific Northwest 2
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Basic Wine Sequencing Recommendatio
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Basic Wine Sequencing Recommendatio
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Soup Course This menu item incorpor
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Page 331 and 332: 314 Glossary Consistency. Refers to
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Page 335 and 336: 318 Index Botrytis cinerea 291-292
Page 337 and 338: 320 Index Grassiness 38 213 Graves
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